The Ultimate Guacamole Guide

Five fantastic ways to make guacamole for your Big Game gathering. Sponsored by the Hass Avocado Board.

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Milford Daily News

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Posted Jan. 25, 2014 at 12:01 AM
Updated Jan 25, 2014 at 11:23 PM

Posted Jan. 25, 2014 at 12:01 AM
Updated Jan 25, 2014 at 11:23 PM

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[caption id="attachment_285847" align="aligncenter" width="493"] Gaby Dalkin[/caption]
Guacamole is hands down the best snack for any Big Game gathering, and there are hundreds of different ways to jazz up this crowd-pleaser. I’ve been addicted to guacamole for most of my life, and I’ve made it my personal mission to try as many guacs as humanly possible! Take me to a new city, and I will literally search high and low for the best guacamole in town. As an awesome bonus, in addition to being delicious, fresh Hass avocados contain naturally good fats and are cholesterol free (get more info on the good-for-you benefits of avocados at LoveOneToday.com).
The basic guacamole recipe is a simple combination of perfectly ripe fresh avocados, lime juice and some kind of heat. I've seen a few riffs on the traditional version throughout the years, and decided to take matters into my own hands and jazz it up with all sorts of different mix-ins. I've even gone so far as to have an entire guacamole bar at my wedding. In addition to the usual avocados, lime and peppers, we also offered toppings like goat cheese, blue cheese, different peppers, fruits, vegetables and more. You name it, we had it! (I promise not to press charges if you steal this idea for a gathering of your own.) First Things First: Shopping, Storing and Saving Fresh Avocados
To make the ultimate guacamole—whether you go mainstream or try one of my more extreme takes on the creamy favorite—you want to make sure you're using avocados in prime condition. Here's how to know whether they're ready for action.

Choose avocados without any dark spots or blemishes. If you want to use the avocado immediately, look for a darker green avocado that is firm but gives slightly under pressure. (You don't want a mushy avocado, as this is a sign of over-ripening.)

If you don’t want to use the avocados for a few days, look for a brighter green avocado that feels firm. It will darken as it continues to ripen. Place it in a brown paper bag, and store the bag at room temperature.

To speed up the ripening process, add an apple or a banana to the bag. This introduces ethylene gas, which causes the avocado to ripen even faster.

Ripe avocados will keep in the fridge for ?up to 3 days—any longer than that, and the flesh will begin to turn brown.

To store a cut avocado, sprinkle the exposed flesh with lemon juice, lime juice or white vinegar, and place a piece of plastic wrap around the avocado to ensure that no air gets in. Refrigerate the wrapped avocado for up to 2 days. (For more tips and advice on all-things-avocado, stop by LoveOneToday.com.)

The Hass Avocado is easily identified by its oval shape, the bumpy, pebbled texture of its skin and the dark green to purple-black color indicating it's ripe and ready to enjoy.

The Main Event: 5 Gotta-Try Guacamoles
Now that we’ve got the avocado basics straight—let's dig into the edible part! With infinite possibilities on the table, I’ve rounded up five of my favorite recipes. Some are smoky, some are spicy, and others are laced with cheese. No matter which one you make, I can guarantee you’re going to Love One Today™!
Smoky
This creamy guacamole is perfectly complemented with the smoky notes of chipotle chiles in adobo sauce. You can amp it up with extra chipotle if you’re a spice lover, or you can just add one chipotle pepper to give you a nice mellow finish.
Chipotle Guacamole
from Absolutely Avocados

3 Fresh Avocados

1/3 cup chopped fresh cilantro

1 lime, juiced (about 1-2 tablespoons)

1 canned chipotle pepper in adobo sauce, chopped, plus 1-2 teaspoons of the liquid from the can

Coarse salt and freshly ground black pepper to taste

Cut the avocados in half lengthwise. Remove the pit and discard. Scoop out the avocado flesh and place into a bowl.

Add the cilantro, lime juice, chipotle pepper, adobo sauce, salt and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more adobo or salt and pepper if desired.

Seedy
The pomegranate and pumpkin seeds in this version are unexpected but welcome flavors that make this guacamole a fun twist on the traditional classic. This one is particularly fantastic in the winter months when pomegranates are all over the farmers markets!
Pomegranate Pepita Guacamole
From What’s Gaby Cooking

3 Fresh Avocados

1/4 cup thinly sliced scallions, white and light-green parts only

1 lime, juiced (about 1-2 tablespoons juice)

1/4 cup pomegranate arils

4 tablespoons toasted peptitas (pumpkin seeds)

Coarse salt and freshly ground black pepper to taste

Cut the avocados in half lengthwise. Remove the pit and discard. Scoop out the avocado flesh and place into a bowl.

Add the scallions and lime juice and mash with a fork until half smooth and half chunky. Add the pomegranate arils and pepitas and gently mix to combine, making sure not to pop the pomegranate arils. Add salt and pepper to taste.

Cheesy
Adding different cheese varieties to your guacamole is a simple and easy trick to take things up a notch! I’m a fan of shredded cheddar, but you could easily spike your guac with blue cheese, goat cheese or any other variety that you prefer.
Cheesy Guacamole
From What’s Gaby Cooking

3 Fresh Avocados

1/3 cup chopped red onion

1/3 cup shredded cheddar cheese

1/3 cup chopped fresh tomatoes

1/8 cup chopped chives

1/2 lemon, juiced

1/2 lime, juiced

1 tablespoon chopped fresh jalapeño

Kosher salt and freshly cracked black pepper to taste

Cut the avocados in half lengthwise. Remove the pit and discard. Scoop out the avocado flesh and place into a bowl.

Add the lime juice, red onion, shredded cheddar, tomatoes, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

Fired Up
Who knew you could grill avocados? It’s basically the coolest thing since sliced bread! Just be sure to leave them on the fire for a few minutes in order to achieve those beautiful grill marks and bring a touch of smoke to the flavor—but not so long that the avocado turns black!
Grilled Guacamole
From What’s Gaby Cooking

4 Fresh Avocados

2 large tomatoes, cut into quarters

2 thick slices of red onion (1/2 inch thick)

Vegetable oil, for grilling

1 clove garlic, finely chopped

2 limes, juiced

¼ cups cilantro, chopped

Kosher salt and freshly cracked black pepper to taste

Prepare a gas, charcoal or indoor grill over medium high heat.

Cut the avocados in half lengthwise. Remove the pit and discard. Remove the skin from the avocado halves place them aside.

Brush the avocados, tomatoes and red onion slices with oil and place on the grill for about 3-5 minutes per side or until dark grill marks appear. Remove avocados, tomatoes and onions from the grill and set aside.

Transfer avocado halves to a large bowl. Add the garlic clove and lime juice to the same bowl. Finely chop onions and add to avocado mixture. Discard tomato seeds and skin; chop tomatoes and add to avocado mixture. Sprinkle the cilantro over the top and season with salt and pepper. Mash with a fork until half smooth and creamy. Add salt and pepper to taste.

Corny
Grill up a corn on the cob and then slice off the kernels to add to a guacamole for an unexpected pop of flavor and texture. This one is perfect anytime you’ve got leftover corn and a few avocados.
Charred Corn Guacamole
From Absolutely Avocados

2 ears of corn, husks and silks removed and discarded

2 teaspoons olive oil

3 Fresh Avocados

1/3 cup chopped scallions

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

Coarse salt and freshly ground black pepper to taste

Prepare a gas, charcoal or indoor grill.

Brush the corn with olive oil and place directly onto the grill. Let the corn start to blister for a few minutes on each side, rotating until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.

Once cooled, cut the kernels off the cob by laying the cob flat on a cutting board and using a sharp knife. Discard the cobs and transfer the kernels to a large bowl. Set aside a handful for garnish.

Cut the avocados in half lengthwise. Remove the pit and discard. Scoop out the avocado flesh and place into the bowl with the corn. Add the scallions, lemon juice, cumin, red pepper flakes, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

These top-notch picks will make this year's Big Game gathering one to remember! Gaby Dalkin is a trained chef, recipe developer and food/lifestyle writer based in Los Angeles. Her food and recipe blog, WhatsGabyCooking.com features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby's life on-the-go. Her cookbook, Absolutely Avocados, celebrates her uncontrollable obsession with nature's most perfect food: the avocado. Gaby is thrilled to partner with Hass Avocados to bring fans the perfect game-day recipes!Ever wondered how many folks Love One Today™ during the Big Game? To find out—and for more fun avocado facts—click on the infographic at left from the Hass Avocado Board. And for more creative ways to enjoy fresh avocados, try the delicious recipes below.
This article originally appeared as on Relish